Heart-Healthy Chipotle Bowl

Dive into a vibrant and nourishing meal with this Heart-Healthy Chipotle Bowl, a perfect balance of bold flavors and wholesome ingredients. Crafted with fiber-rich brown rice, protein-packed black beans, and a medley of colorful vegetables like red bell peppers, corn, and cherry tomatoes, this recipe is as nutritious as it is delicious. A hint of smoky chipotle powder and zesty lime juice elevate every bite, while creamy avocado provides a satisfying finish. Ready in just 40 minutes, this easy-to-make bowl is perfect for meal prep or a quick, heart-smart dinner. Garnished with fresh cilantro and a drizzle of olive oil, it’s a flavorful, guilt-free choice that’s both gluten-free and vegan!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 can Black beans (low sodium, drained and rinsed)
• 1 cup Corn kernels (fresh or frozen)
• 1 medium Red bell pepper
• 1 large Avocado
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1 large Lime
• 1 teaspoon Chipotle powder
• 1 teaspoon Cumin
• 2 tablespoons Olive oil
• 1 cup Fresh cilantro (chopped)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

1. Rinse the brown rice under cold water until the water runs clear. In a medium pot, combine 1 cup of rinsed brown rice with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 2

2. While the rice is cooking, slice the red bell pepper into thin strips, and chop the red onion into small pieces. Halve the cherry tomatoes and set aside all prepared vegetables.

Step 3

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it begins to soften.

Step 4

4. Add the red bell pepper to the skillet, along with the chipotle powder and cumin. Stir well and cook for another 4-5 minutes until the peppers are tender.

Step 5

5. Stir in the corn kernels and black beans. Cook for an additional 2-3 minutes until heated through. Season with salt and black pepper. Remove from heat.

Step 6

6. For the avocado topping, slice the avocado in half, remove the pit, and cube the flesh. Scoop the cubes into a small bowl, squeeze in the juice of half a lime, and lightly mash with a fork, leaving it somewhat chunky. Set aside.

Step 7

7. To assemble the chipotle bowls, divide the cooked brown rice among four serving bowls.

Step 8

8. Top each rice portion with the bean and vegetable mixture.

Step 9

9. Add a generous spoonful of the mashed avocado on top.

Step 10

10. Garnish each bowl with the halved cherry tomatoes and a sprinkle of chopped cilantro.

Step 11

11. Drizzle the remaining olive oil and freshly squeezed lime juice from the other half over the bowls for added flavor.

Step 12

12. Serve immediately and enjoy your heart-healthy chipotle bowl!

Nutrition Facts

Serving size	2261.5 grams (2261.5g)

Amount per serving	% Daily Value*
Calories	1524

Total Fat 67.50g	87%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 813mg	35%
Total Carbohydrate 206.70g	75%
Dietary Fiber 59.70g	213%
Total Sugars 30.10g
Protein 48.80g	98%

Vitamin D 0IU	0%
Calcium 435mg	33%
Iron 15mg	84%
Potassium 4059mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 12.0%

Carbs: 50.7%